Shelly's Recipe

ITALIAN POTATOES WITH ONION AND ROSEMARY

Category: Potatoes

4 baking potatoes, scrubbed, peeled, boiled and very thinly sliced
1 large onion, scrubbed, peeled and thinly sliced
2 clove garlic, chopped
1/3 cup dry white wine
2 tbsp chopped parsley
1 tsp dried rosemary, chopped
Salt and pepper, to taste

Preheat a skillet over medium-low heat. Add the onions, garlic and wine. Stir to combine thoroughly and cook about 15 minutes, until the onion if very soft. Add the potatoes and herbs. Mix well and mash with back of a wood spoon to form a large pancake. Season with salt and pepper.

Raise the heat to medium and cook about 14 minutes or until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan and flip the pancake out onto the plate so the cooked side is up and slide it back into the pan. Continue to cook about 15 minutes longer or until the second side is crusty. Serves 4